Whisk together in a bowl the flour, the shredded coconut, the baking powder, the brown sugar, the vanilla powder, and the salt. Set aside.

In another bowl mass the banana with a fork. Add the sunflower seed oil and the coconut milk.

Then start folding and mixing the solids into the liquids. Note: With a rubber spatula whisk gently scrapping around the edge and finishing by folding the mixture on top of itself. Mix until smooth.

Pour the mixture into the cake pan. Bake for 50'.

Transfer the cake to a wire rack to cool fully for about 1h.

Bring the coconut milk just to a boil over medium heat.

Put the chocolate into a large heatproof bowl. Pour the hot coconut milk over the chocolate. Stir the mixture very gently until melted and smooth.

Pour the ganache over the cake, using a spatula to spread evenly.

Before the ganache has cooled completely and has become firm, add the coconut flakes.

Recipe Notes

A cup of white tea with its extremely subtle flavor paired with a piece of Choconut is the perfect tea and dessert pairing example of picking up on like flavor notes that enhance each other. White tea has a flavor range from floral to sweet and accentuates the refreshing coconut notes.

Choconut is an impressive dessert while its recipe is so easy!

A double dose of Choconut baked in a round cake pan is a stunning vegan cake for special occasions! Kids adore this dark chocolate and coconut cake.

When working with chocolate it is best to store your chocolate at room temperature.

If your chocolate chunks are too large, then just use the Bain-Marie method. Place the heatproof bowl with the chopped chocolate over a saucepan of simmering water and gently stir until chocolate is semi-melted. (Note: If the chocolate is fully melted, then the ganache has a thinner consistency and goes all the way down the sides of the cake). Remove from heat. Pour the hot coconut milk over the chocolate. Stir the mixture very gently until melted and smooth.